Shredded Cabbage with Coconut Recipe |
Ingredients: Serves 4 |
2 tablespoons sunflower or vegetable oil ½ teaspoon black mustard seeds 2.5cm piece root ginger, grated 1-3 green chilies, seeded and cut into julienne strips 6-8 fresh or dried curry leaves 450g green or white cabbage, finely shredded 1-2 carrots, coarsely grated 25g unsweetened desiccated coconut 1 teaspoon salt |
Method: Heat the oil in a wok or frying pan over a low heat. When hot, add the mustard seeds and, as soon as they pop, add the ginger, chilies and curry leaves. Cook gently for 1 minute, stirring. Add the cabbage, carrots, coconut and salt. Stir and sprinkle over 3 tablespoons water. Cover the pan and cook for 10 minutes or until the vegetables are cooked but al dente. Remove from the heat and serve. |
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